Cheezy Veggie Flax Crackers
I used: 1 cup flax seed, 2 cups macadamia nuts, 1 cup pumpkin seeds, 1/2 cup sun dried tomatoes soaked in 1 cup filtered water, finely grated zucchini & carrots, a few fresh herbs from the garden, and a little sauce made with the water from the sun dried tomatoes, 1 1/2 TB tamari, 2 heaping TB of tahini, 1/4 cup nutritional yeast, and a dash of chili powder, cayenne, and sea salt.
I soaked the flax seeds in 1 1/4 cups water and the pumpkin seeds and macadamia nuts for two hours or more. I blended half the macadamia nuts and pumpkin seeds in the food processor with the tomatoes and soak water from the tomatoes with the herbs and seasonings. I tossed the grated zucchini & carrots in with the flax seeds, nuts, and pumpkins seeds and dehydrated for not quite 18 hours, turning over half way through so they would dry thoroughly.
I made a nice cool cucumber dill cashew cheese dip to go with them. These crackers came out really great. It made for a nice summer meal.
Cucumber Dill Cashew Cheese
2 cups cashews
1 cup filtered water or rejuvelac
1/3 cup red bell pepper, diced
2 1/2 TB green onion, chopped, I used a fresh white one from the garden.
2 TB dried dill or 1 TB fresh dill
1 clove garlic, minced
2 tsp tamari
1/4 tsp sea salt, or to taste
Pinch red pepper flakes
Dash of fresh ground pepper.
1 medium to large fresh cucumber, diced
Blend the cashews and filtered water until very smooth. Place in a 1/2 gallon open-mouth glass jar or pitcher. Cover lightly with plastic wrap and secure with a rubber band. Cover with a towl and allow to sit in a warm place overnight.
Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.
What a journey, a couple of years ago I could say we were almost vegan. Now, we're mostly vegan and getting very much into the raw food fun. My stovetop resembles a prep table most the time now instead of a place to cook food.